Roasted Corn Flan Recipes

Steps:

• Preheat the oven to 425 degrees F. Measure a 24-inch length of twine, if using, and cut into 4 even pieces.
• Peel back the husks from the cobs but do not remove completely. Remove all of the silk underneath and discard. Drizzle the cobs with some oil and sprinkle with salt and pepper. Pull the husks back up and around the corn.
• Put the corn directly on the oven rack and roast until the corn is tender and the husks are golden brown, 15 to 20 minutes.
• If using twine, pull the husks back and tie with a piece of string. Transfer the cobs, in their husks, to a serving platter.

Steps:

• Preheat oven to 375°F.
• Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.
• Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes. Cool 10 minutes, then invert flan onto a plate. Cut crosswise into 8 slices.

Steps:

• Strip kernels from corn. Combine them with milk in a blender, and blend. (Mixture will not be perfectly smooth.) Pour into a saucepan, and heat gently until steam rises, about 5 minutes. Cover, and steep 10 to 30 minutes.
• Meanwhile, heat oven to 300 degrees, and set a kettle of water to boil. Grease bottoms and sides of four 6-ounce ramekins with butter.
• Strain corn-milk mixture into a large bowl, and discard contents of strainer. Add salt to taste to the milk in the bowl. (Oversalt just a bit.) In a small bowl, beat eggs and yolk together, and add a little of the strained milk to warm. Pour the egg-milk mixture into the milk. Add spices, and pour into ramekins.
• Put ramekins in a deep roasting pan or an ovenproof skillet, and add boiling water about halfway up their sides. Bake about 20 minutes, until barely set (still quite jiggly in the middle). Leave flans in ramekins or remove them by inverting each over a plate about 15 minutes after they come out of the oven. Serve hot, warm or at room temperature.

Steps:

• Preheat oven to 300F rack in center. Lightly butter the ramekins. In a blender blend all ingredients until smooth. Set aside for one hour. After 1 hour skim the air bubbles off top season w/salt and pepper. Place ramekins in a large baking dish and pour in mixture. Place in oven and pour hot water into the baking dish 1/2 way over ramekins. Cover w/aluminum foil and bake until set about 1 hour. Center should still seem lose.

Steps:

• Make flans:
• Preheat oven to 350°F.
• Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
• Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
• Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
• Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
• Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
• Make relish:
• Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
• Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.